Salmon Croquettes are crisp, crunchy bundles of deliciousness for a quick dinner. Another plus is a few ingredients, canned pink salmon, eggs, minced onion, and saltine cracker crumbs.
My mother prepared the noon meal for a halfway house in the town where I grew up in the late 60s and early 70s. I remember she would make Salmon Croquettes every Friday.
In my college days, Mother knew I enjoyed eating them, and she would have some ready for me when I got home.
Those memories come back when I make them today.
Another added deliciousness...she served them with her Homemade Tartar Sauce. Enjoy!
Those memories come back when I make them today.
Another added deliciousness...she served them with her Homemade Tartar Sauce. Enjoy!
WHAT YOU NEED TO MAKE SALMON CROQUETTES
2 14.75 oz. canned pink Salmon drained
2 cups saltine cracker crumbs for coating
1/3 cup onion, minced
3 Tablespoon parsley, minced (optional)
1/2 teaspoon salt
1 teaspoon black pepper
4 eggs
1/2 cup saltine cracker crumbs mixed in
vegetable oil for frying
HOW TO MAKE SALMON CROQUETTES
After the salmon is drained, put it in a medium bowl and flake it with a fork.
Pour 2 cups of cracker crumbs into a shallow dish to coat the croquettes; set aside.
Combine the following six ingredients with 1/2 cup of cracker crumbs and mix with the salmon. Mix well and form into 8 (4-inch) croquette balls or patties. *See notes at the bottom
Roll the croquettes/patties in the prepared cracker crumbs and place them on a sheet pan until all the croquettes/patties are made.
Fry until golden brown and croquettes/patties are done inside. Drain on a paper towel.
Cook's Note: These can be made into patties also.
Plain Panco crumbs can be substituted for the cracker crumbs.
You can adjust the egg and cracker to get the right consistency for the croquettes/patties.
Too many crackers will make them fall apart, and too little will make them too wet.
